Steak with Butter & Herbs
This was the centerpiece of the menu — and the part that felt most in line with what you’d expect from a Champions Dinner.
Classic, elevated, and a little indulgent.
On Rory McIlroy’s original menu, this is paired with seafood as a choice. For this dinner, I chose to serve both filet and salmon together, which made the table feel more abundant and less structured.
Less steakhouse. More gathering.
Why This Works for Hosting
When you’re building a menu like this, the main dish sets the tone.
It should feel special, but not complicated. Something that holds its own without pulling all of your attention into the kitchen.
This works because:
• it cooks quickly at the last minute
• it feels elevated with very little added to it
• it portions easily when serving alongside another main
It’s a strong anchor for a heavier, more traditional menu like this one.
A Note on Serving Two Mains
This is one of the places where I adjusted the original menu.
Rather than offering a choice between steak and seafood, I served both.
It made the meal feel more relaxed — guests could take a little of each, and the table felt more generous overall.
It’s a small shift, but it changes the entire experience.
Pair It With
This filet was served as part of my Masters Champions Dinner recreation, alongside roasted salmon and classic sides.
Serve with:
• Roasted Salmon with Lemon & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts
See the full menu here.
